Description

This creamy chicken noodle soup is cozy, hearty, and loaded with tender chicken, veggies, and egg noodles—all in a rich, velvety broth. It’s the perfect comfort food for chilly days and comes together easily on the stovetop. Great for leftovers and kid-approved!

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 medium yellow onion, diced
3 carrots, sliced
2 celery stalks, chopped
3 cloves garlic, minced
1/4 cup all-purpose flour
6 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon salt (more to taste)
1/4 teaspoon black pepper
3 cups cooked shredded chicken (rotisserie works great)
2 cups egg noodles
1 cup heavy cream
1/2 cup frozen peas (optional)

Fresh chopped parsley (for garnish)

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Instructions

In a large pot, heat butter and olive oil over medium heat.
Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Stir in garlic and cook for 1 more minute.
Sprinkle in the flour and stir well to coat the veggies. Cook for 1–2 minutes to eliminate the raw flour taste.
Gradually add the chicken broth while stirring, making sure to break up any lumps.
Add thyme, parsley, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add the shredded chicken and egg noodles. Cook for 8–10 minutes, or until noodles are tender.
Stir in the heavy cream and peas (if using), and let simmer for another 3–5 minutes.
Taste and adjust seasoning as needed.

Serve hot, garnished with fresh parsley.

Notes

You can use leftover turkey instead of chicken.
Swap heavy cream with half-and-half or whole milk for a lighter version.

Add a splash of lemon juice at the end for brightness.